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Shrimp: Bayou Shrimp Casserole




Source of Recipe


lucyashes






List of Ingredients



• 3 cups cooked long grain rice
  
• 2 tablespoons olive oil
  
• 2 cups chopped onions
  
• 1 1/2 cups chopped celery
  
• 1 1/2 cups chopped sweet red and yellow peppers
  
• 2 teaspoons minced garlic
  
• 2 teaspoons dried thyme
  
• 2 teaspoons dried basil
  
• Black pepper, to taste
  
• Red pepper, to taste
  
• 1/4 teaspoon salt
  
• 1 bay leaf
  
• 1 cup defatted reduced sodium chicken broth
  
• 1 (28 ounce) can no salt added chopped tomatoes with juice
  
• 1 (8 ounce) can no salt added tomato sauce
  
• 2 teaspoons sugar
  
• 1 1/2 pounds large shrimp, peeled and deveined
  






Instructions



1. Preheat oven to 375 degrees. Coat a 13x9 inch baking dish with nonstick cooking spray. Spread the rice evenly in the dish.
   
2. Warm the oil in a large nonstick skillet over medium heat. Add the onions, celery, red and yellow peppers and garlic. Cook, stirring often, for 6 to 8 minutes, or until lightly browned and softened. Add thyme, basil, black pepper, red pepper, salt and bay leaf. Cook for 1 minute. Stir in the broth and increase the heat to medium high. Cook, stirring occasionally, for 5 minutes, or until the liquid is reduced by half. Stir in the tomatoes (with juice), tomato sauce, sugar and shrimp. Pour entire shrimp mixture over cooked rice. Bake for 25 to 30 minutes, or until hot and bubbly.